The Chemistry of Milk and Milk Products, Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 33098.00 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: Alan H. Varnam Название: Milk and Milk Products ISBN: 1461357322 ISBN-13(EAN): 9781461357322 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products.
Автор: A. Varnam; Jane P. Sutherland Название: Milk and Milk Products ISBN: 0834219557 ISBN-13(EAN): 9780834219557 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Information boxes and * points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations.
Автор: Martin Weidenb?rner Название: Mycotoxins in Animal Products ISBN: 3030309185 ISBN-13(EAN): 9783030309183 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Поставка под заказ.
Описание: This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered.Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises:More than 100 new publications and 300 publications in allSingle chapter overview with all mycotoxins and each foodstuff that is contaminatedCoverage of 'co-contamination,' showing the co-occurrence of mycotoxins in a foodstuff, where possibleCoverage of 'further contamination,“ describing further foodstuffs with their mycotoxins documented, where possibleList of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Автор: Clark Abbas, Clark James H. Название: Economic Utilisation of Food Co-Products ISBN: 1849736154 ISBN-13(EAN): 9781849736152 Издательство: Royal Society of Chemistry Рейтинг: Цена: 29566.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.
Описание: This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an `integrated food product` (the synergistic union composed of the edible content and its container).
Автор: Ramesh Kumar Sharma; Salvatore Parisi Название: Toxins and Contaminants in Indian Food Products ISBN: 3319480472 ISBN-13(EAN): 9783319480473 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin.
Автор: Barone Название: Chemical Profiles of Industrial Cow`s Milk Curds ISBN: 3319509403 ISBN-13(EAN): 9783319509402 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief explores the chemistry and production technology of a cheese precursor: the cow`s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.
Автор: Giampiero Barbieri; Caterina Barone; Arpan Bhagat; Название: The Influence of Chemistry on New Foods and Traditional Products ISBN: 3319113577 ISBN-13(EAN): 9783319113579 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The history and theoretical principles of Aqueous Two-Phase Systems (ATPS) are covered in depth. Information on ATPS characterization and application is included, and ATPS equilibria and system parameters that have significant effect on partition behavior are studied.
Aqueous Two-Phase Systems for Bioprocess Development for the Recovery of Biological Products addresses specific applications of ATPS for the recovery and partial purification of high molecular weight compounds such as proteins, nucleic acids and polysaccharides, particulate bioproducts such as cells and organelles and low molecular weight compounds. Non-conventional strategies involving ATPS such as affinity systems, continuous liquid-liquid fractionation stages and the recovery from plant extracts are presented. Economic analysis of the application of ATPS in comparison to other fractionation techniques, particularly liquid chromatography, is considered, as are opportunity and current trends in the ATPS research area.
Each chapter utilizes the contributors' experimental expertise in traditional and non-conventional ATPS strategies, as well as analysis of areas of opportunity and perspectives on the development and future applications of ATPS in both the lab and larger scale operations. The result is a thorough and singular overview of ATPS which has not been matched by any other text on the market.
Автор: Stephanie Clark; Michael Costello; MaryAnne Drake; Название: The Sensory Evaluation of Dairy Products ISBN: 148999842X ISBN-13(EAN): 9781489998422 Издательство: Springer Рейтинг: Цена: 9781.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science.
Автор: Se-Kwon Kim Название: Seafood Processing By-Products ISBN: 1493947591 ISBN-13(EAN): 9781493947591 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introduction to seafood processing by-products.- Trends in use of seafood processing by-products in Europe.- Prospective utilization of fishery by-products in Indonesia.- Development of functional materials from seafood by-products by membrane separation technology.- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea.- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products.- Advances in processing of marine discard & by-products.- Recovery of gelatin with improved functionality from seafood processing waste.- Utilization of fish waste for the making fish sauce.- Enzymes from fish processing waste materials and their commercial applications.- Functional proteins and peptides from Fish Skin.- Seafood processing by-products - collagen and gelatin.- Bycatch utilization in Asia.- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications.- Use of Seafood Processing By-products in Animal Feed Industry.- Potential use of lactic acid bacteria in seafood products.- Chitin and its beneficial activity as an immunomodulator in allergic reaction.- Chitosan Nanoparticles: Preparation, Characterization and Applications.- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application.- Lipid bodies isolated microalgae residues as a source for bio-ethanol production.- Bioactive metabolites and value added products from marine macroalgae.- The application of fish collagen to the dental and hard tissue regenerative medicine.- Applications of seafood by-products in the food industry and human nutrition.- Anti-diabetic and obesity effect of materials from seafood by-products.- Bioluminescence isolated from seafood by-products and its applications.- Preparation of useful components from marine algal processing by-products and their applications.- Functional properties of ascidians by-products: nutritional and medicinal value.
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